Cherry Cocoa Shortbread Squares: A Decadent Delight for Any Occasion
There’s a delightful recipe that I stumbled upon in the 2003 Taste of Home Cookbook, which has become an absolute favorite in our household. If you’re ever in need of a sweet treat but find yourself without a trip to the store, this Cherry Cocoa Shortbread Squares recipe is a perfect solution. It combines the rich, buttery goodness of shortbread with the sweet and tangy flavor of maraschino cherries, all topped with a luscious chocolate drizzle. Whether you’re preparing for a holiday gathering or simply want to indulge in a homemade dessert, these squares are sure to impress. Let’s dive into how you can recreate this delicious treat at home.
Ingredients:
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon real vanilla
- 18 maraschino cherries, patted dry
- 1/2 cup semisweet chocolate chips
- 1 tablespoon butter (for the chocolate drizzle)
Instructions:
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Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish and set it aside.
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Prepare the crust: In a large mixing bowl, cream together 1/2 cup of softened butter and granulated sugar until the mixture is light and fluffy. Gradually beat in the all-purpose flour and unsweetened cocoa powder. The dough will appear crumbly, but this is expected.
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Press the dough into the prepared baking dish, spreading it evenly across the bottom to form the crust.
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Bake the crust in the preheated oven for about 15 minutes, or until the surface is set and just beginning to firm up. Once done, remove from the oven and allow it to cool on a wire rack for about 15 minutes.
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Prepare the frosting: While the crust is cooling, combine the confectioners’ sugar with the remaining 1/4 cup of softened butter in a mixing bowl. Beat in the milk, vanilla extract, and real vanilla until the mixture is smooth and creamy.
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Spread the frosting evenly over the cooled crust.
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Arrange the cherries: Take the patted dry maraschino cherries and arrange them over the frosting. Gently press them down so they adhere to the frosting.
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Make the chocolate drizzle: In a microwave-safe bowl, combine the semisweet chocolate chips and 1 tablespoon of butter. Microwave in short intervals, stirring after each, until the mixture is melted and smooth.
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Drizzle the chocolate over the cherries, creating a beautiful pattern.
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Chill the squares: Refrigerate the dessert until the chocolate glaze has hardened, which usually takes about 30 minutes.
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Cut into squares: Once the glaze is set, cut into squares and serve.
Nutritional Information (per serving):
- Calories: 83.1
- Fat: 3.9 grams
- Saturated Fat: 2.4 grams
- Cholesterol: 9 mg
- Sodium: 24.8 mg
- Carbohydrates: 12.2 grams
- Fiber: 0.4 grams
- Sugar: 8.9 grams
- Protein: 0.6 grams
Tips:
- Patt the cherries dry thoroughly before placing them on the frosting to avoid excess moisture, which could affect the texture of the squares.
- Adjust the sweetness: If you prefer a less sweet frosting, you can reduce the amount of confectioners’ sugar.
- Variations: Feel free to experiment with different types of fruit or nuts to customize the squares to your taste.
These Cherry Cocoa Shortbread Squares are a delightful combination of textures and flavors. The buttery shortbread base, sweet frosting, tangy cherries, and rich chocolate drizzle create a dessert that’s both satisfying and memorable. Perfect for any occasion, whether it’s a holiday, a party, or just a treat for yourself, these squares are sure to become a cherished recipe in your collection. Enjoy! 🍒🍫✨
